The story
De Molenaar in Groningen serves French-based cooking at Uiterdijk 4 in Onderdendam, inside the former Hunsingo corn mill on the Boterdiep canal. Gault&Millau gave it 13.5 points in its 2026 guide, and the Lekker500 list placed it in the Top 500 the same year.
Martin Kooijker cooks as patron-cuisinier and works almost entirely with surprise menus. His French foundation takes in international touches, including Eastern spice blends. The menu changes every six to eight weeks, so a return visit tends to bring different courses. Lauret Logtenberg hosts the room and pairs the wines.
The bitterbal of aged cheese with sambal and house mayonnaise has been served as a signature amuse for several years. Recent menus have included hamachi with chicken liver and amarena cherries, and lamb prepared in more than one way. One reviewer singled out the Belgian blue cheese on the cheese course.
Recognition
Ambience
Details
History
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